Stuffed Pork Loin Chops

Cooking Instructions

Cut a slit in the side of each chop to form a pocket. In a small bowl, mix together the stuffing, poultry seasoning, onions and 1/2 to 1 cup of the broth, or enough to create a moist stuffing. Pack the stuffing into the pockets; seal the pockets shut with wooden toothpicks, if necessary.

Coat a 10" no-stick skillet with no-stick cooking spray; set it over medium-high heat. When the pan is hot, add the stuffed pork chops. Brown for 2 to 3 minutes, then carefully turn and brown the other side. Add 1 cup of the broth. Reduce the heat to low; cover and cook for 25 minutes, or until the pork is tender and cooked through.

Place the chops on a serving platter; cover to keep warm. Add the remaining 1/2 cup of broth and balsamic vinegar. Bring to a boil. In a small bowl, mix the cornstarch and water; add to the pan. Cook and stir until the gravy has thickened; pour over the pork chops.

Wine Pairing(s)

Ortas Prestige Rasteau

Mommessin Chateau de Pierreux

Buena Vista Sauvignon Blanc

Martin Ray 'Saratoga Cuvee' Cabernet Sauvignon

Beringer 'Founders Estate' Sauvignon Blanc

Jean-Marc Burgaud 'Chateau de Thulon' Beaujolais-Villages

Les Fiefs de la Vieille Julienne Vin de Pays du Principaute d'Orange

Mommessin 'Clos de Tart' Morey Saint Denis

Domaine Remejeanne 'Les Chevrefeuilles' Cote du Rhone

Gundlach-Bundschu 'Rhinefarm' Cabernet Sauvignon